Sheesh. What a challenge! At first, I considered making a chocolate ravioli, a chocolate pasta from scratch, but I just wasnt happy with any of the filling ideas I had... So I found an orzo pudding recipe online, tweaked it a little, and here you go! Actually tastes a bit like tapioca. The only thing I would do next time is modify it for a pasta of even less... heft. Maybe a couscous! Enjoy!
CHERRY & ORZO PUDDING IN CHOCOLATE CUPS
Inspired by Bill Rodgers' Championship Orzo Pudding from Creamette.com
½ bag semi-sweet chocolate pieces, melted
4-3/4 cups milk
1/2 cup sugar
2/3 cup (4 oz.) Orzo, uncooked
1/2 teaspoon ground cinnamon
3/4 cup sweetened dried cherries, diced
1 teaspoon vanilla extract
slivered almonds, toasted, for garnish
To melt chocolate, plate in saucepan over low heat, stirring occasionally until completely melted. Coat the insides of six cupcake liners with melted chocolate. Set each on a plate or small baking sheet and refrigerate.
In a heavy 4-quart saucepan, stir together milk and sugar; cook over medium-high heat until mixture just comes to a boil, stirring every 2 minutes to prevent scorching. Stir in pasta. Cook, uncovered, maintaining a slow boil for 25 minutes or until thickened (adjust heat between medium and medium-high to prevent overboiling). Stir frequently, about every 2 minutes or when skin forms on top. Remove from heat; stir in cinnamon. Add cherries and vanilla; pour into medium bowl. Cover; refrigerate 4 hours or until chilled, stirring occasionally (pudding will thicken as it stands). 8 servings (about 1/2 cup each).
WARM PUDDING VERSION: Prepare as directed above but reduce milk to 4-1/2 cups; do not refrigerate. Let stand at room temperature up to 30 minutes, stirring occasionally.
Peel paper carefully away from molded chocolate. Spoon pudding into chocolate cups and sprinkle with toasted almonds.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg